Roasted Tomato Basil Soup
We are still adjusting to our new lives as parents. We are loving every minute, life is just “different.” I used to be very organized and tried to stick to a schedule, but now I just “go with the flow.” Our little pea has an agenda of his own and I am just trying to keep up. He is a good baby, which I am very thankful for, so I am able to get a few things done during the day. Josh is also a wonderful father and is a huge help around the house and with the baby. We make a great team:)
I do miss baking and cooking every day. We’ve made a few recipes, but we are slowly making our way back into the kitchen. Before we had the baby, we made this Roasted Tomato Basil Soup. We put it in the freezer so we could enjoy a tasty meal without doing any work. I am so glad we planned ahead because this soup really hit the spot last night.
Roasted Tomato Basil Soup is one of my all time favorites. I love the added flavor the roasted tomatoes and fresh basil add to this soup. Don’t be intimidated by the “roasting” part of the recipe. Roasting tomatoes is so easy and really brings out the best flavor. This soup is super easy to make and it freezes well-trust us, we know:)
Josh made grilled cheese sandwiches to go with the soup. You can’t go wrong with tomato soup and grilled cheese sandwiches for dinner-comfort food at it’s finest! It was nice to enjoy a home cooked meal, without any fuss. I highly recommend this Roasted Tomato Basil Soup, it is a great meal for a chilly Fall day. Try to save some for the freezer if you can, it comes in handy when you are not in the mood to cook or have a little baby that needs your undivided attention:)
Roasted Tomato Basil Soup
Yield: Serves 4-6
Ingredients:
2 1/2 pounds Roma tomatoes, cut in half lengthwise
4 tablespoons olive oil, divided
Salt and pepper, to taste, for seasoning tomatoes
1 medium onion, chopped
4 cloves of garlic, minced
Dash of red pepper flakes
1 cup freshly chopped basil
1 (15 ounce) can diced tomatoes
4 cups vegetable broth (you can use chicken broth)
Salt and pepper, to tasteDirections:
1. Preheat oven to 400 degrees F. Spread the tomatoes on a baking sheet and drizzle with 2 tablespoons of olive oil. Season with salt and pepper and roast for about 45 minutes.
2. In a large stockpot, heat the other 2 tablespoons of olive oil over medium heat. Add the onion and cook until tender, about 2-3 minutes. Stir in the garlic and red pepper flakes. Cook for another 2-3 minutes. Add the canned tomatoes, fresh basil, and vegetable broth. Stir in the oven roasted tomatoes. Cook for about 30 minutes over medium-low heat.
3. Use an immersion blender to puree the soup in the stockpot, or transfer soup to a food processor or blender to blend. The soup should be smooth, with a few tomato chunks. Season with salt and pepper, to taste, and serve warm.
Note-be careful when transferring the soup to a blender or food processor. You may want to wait until it is at room temperature to blend.
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SaveIf you like this Roasted Tomato Basil Soup, you might also like:
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- Hearty Tomato Soup from Two Peas and Their Pod
Welcome to Two Peas and Their Pod. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. Join us in our culinary adventures-our kitchen is always open! 
I’ve made this soup a few times now, and made it for my parents today. My Dad’s opinion? “If you got this in a restaurant you’d be raving about it. Delicious.”
P.s. I find adding 1 tbsp tomato puree after the garlic and a few mini bell peppers (red) with the tinned tomatoes adds extra depth to the flavour.
Thank you so much for this recipe, I’ll definitely be using it again.
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I wonder if you could roast the onion and garlic with the tomatoes…any thoughts or experience with this option?
Two Peas replied: — August 12th, 2012 @ 11:10 pm
Yes, go for it!
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i skimmed the 92 previous comments, so please forgive if this was already posted, but may i ask why the canned tomatoes? if you’ve already used fresh tomatoes, why add the canned? and may i substitute them with fresh? thank you!
Two Peas replied: — August 16th, 2012 @ 8:39 pm
You can use all fresh tomatoes.
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I’ve only just discovered Two Peas and Their Pod, but I am hooked! The variety and creativity of your recipes are awesome! Anyway, made this soup last night and it was a big hit. One question…Do you seed your tomatoes? I didn’t and didn’t enjoy the texture of the seeds in what was otherwise a pretty smooth soup. However, I also couldn’t find Romas, so maybe that was the problem?
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This soup is delicious. I made it for a fall gathering and everyone was raving. Thanks!
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so I’m leaving town tomorrow and I had like 4 tomatoes left over. So I decided to make soup and put it in the freezer for a future day. I finished the soup and it smelled so good that I had to eat a bowl. Such a good simple soup!
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Just tried this the other night and LOVED it. I’m not a big fan of tomatoes but I have always loved tomato soup, so I was worried that I wouldn’t like the consistency. It tasted great though! I will definitely be making this again in the future, and maybe even making some in advance so I can freeze it. Thanks for the great recipe!
I just made this and it came out great!! The only change I made was that I added 1 cup of parmesan cheese to the soup and then sprinkled a little on top of each bowl and it made the soup a bit creamier. Thanks for your recipe, this will definitely stay in my cook book!
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I am a newbie cook and have never made soup before. I just tried your recipe and it turned out great! It was super easy and tastes awesome. Thanks for posting!